Moru curry

    30 mins

    A curry made with curd , coconut and large cucumber or ash gourd, is soothing to the stomach and is a nice combination with steamed rice during summer.

    Kerala, India
    1 person made this

    Serves: 4 

    • 1/4 kg Ash gourd/petha
    • 1 cup curd
    • 1/2 cup grated coconut
    • 1 teaspoon turmeric powder
    • salt to taste
    • 1 cup water
    • 1 tablespoon cooking oil
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin
    • 1/4 teaspoon fenugreek seeds
    • 4 dried red chili, torn into halves
    • 10 curry leaves

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Remove the skin and seeds and cut ash gourd into small cubes, about 1 1/2 inch in length. Beat curd and coconut well in a mixer.
    2. To a deep pan, add ash gourd, turmeric powder, salt and water and let cook. When done, add the curd-coconut mixture to it, stir well and bring to boil. Turn off the heat.
    3. Heat oil in a frying pan and when hot, add mustard seeds let splutter. Now add cumin, fenugreek seeds, red chili and curry leaves.Stir a few strokes and pour this mixture on top of moru curry.

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